Introduction
This Winter Beet and Burrata Salad is a stunning blend of earthy, creamy, and sweet flavors, perfect for cozy gatherings or a refreshing winter meal. Roasted beets and creamy burrata are paired with peppery greens, tangy balsamic dressing, and crunchy maple-toasted hazelnuts. Whether served as an appetizer or a light entree, this salad is an elegant addition to any menu.
Ingredients
For the Salad:
4 medium-sized beets, roasted and sliced
8 oz burrata cheese
4 cups mixed greens (arugula, spinach, or your favorite blend)
1/2 red onion, thinly sliced
Salt and pepper to taste
For the Maple-Toasted Hazelnuts:
1 cup hazelnuts, roughly chopped
2 tablespoons maple syrup
1 tablespoon olive oil
Pinch of salt
For the Dressing:
3 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
Salt and pepper to taste
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
4 servings
Preparation
Step 1: Prepare the Hazelnuts
Toast the Hazelnuts: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chopped hazelnuts, maple syrup, olive oil, and a pinch of salt. Stir until the hazelnuts are evenly coated.
Bake: Spread the coated hazelnuts onto a baking sheet in a single layer. Roast for 10-12 minutes, stirring halfway through, until golden and fragrant.
Cool: Remove from the oven and allow the hazelnuts to cool completely. They will crisp up as they cool.
Step 2: Make the Dressing
Whisk Ingredients: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper.
Adjust Flavor: Taste and adjust seasoning as needed, balancing the tanginess and sweetness to your preference.
Step 3: Assemble the Salad
Layer Ingredients: Arrange the mixed greens as the base on a large serving platter or salad bowl. Top with the sliced roasted beets, burrata cheese (tear into smaller pieces if desired), and thinly sliced red onion.
Add Hazelnuts: Sprinkle the maple-toasted hazelnuts over the salad for a delightful crunch.
Step 4: Drizzle and Serve
Dress the Salad: Drizzle the balsamic dressing over the salad just before serving. Gently toss to coat the ingredients evenly.
Serve Immediately: Enjoy this vibrant and flavorful salad as a refreshing starter, light meal, or festive side dish.
Cooking Notes
Roasting Beets: Wrap whole beets in foil and roast at 400°F (200°C) for about 45-60 minutes, or until tender. Peel and slice once cooled.
Hazelnut Substitution: Walnuts, pecans, or almonds can be used in place of hazelnuts for a similar crunch.
Dressing Shortcut: Use store-bought balsamic glaze for a quick drizzle instead of making the dressing from scratch.
Serving Suggestions
Pair with Soup: Serve alongside a warm butternut squash soup or tomato bisque for a hearty winter meal.
Festive Occasion: Add pomegranate seeds for extra color and a burst of flavor, perfect for holiday tables.
Protein Boost: Top with grilled chicken, shrimp, or chickpeas to make it a complete main course.
Tips
Prep Ahead: Roast the beets and prepare the hazelnuts up to 2 days in advance. Store them in the refrigerator and assemble the salad just before serving.
Extra Crunch: Toast the hazelnuts in a dry skillet instead of the oven for a quicker option.
Room-Temperature Cheese: Allow the burrata to sit at room temperature for 10 minutes before adding to the salad for optimal creaminess.
Nutritional Information (Per Serving)
Calories: 320
Fat: 22g
Carbohydrates: 20g
Protein: 9g
Fiber: 4g
Conclusion
This Winter Beet and Burrata Salad with Maple-Toasted Hazelnuts is a delightful celebration of seasonal ingredients, offering a perfect balance of earthy beets, creamy burrata, and sweet, crunchy hazelnuts. Tossed in a tangy balsamic dressing, this salad is both elegant and satisfying. Ideal for holiday gatherings, cozy dinners, or as a light lunch, it’s a recipe you’ll find yourself making again and again.
Detailed Directions and Instructions
Step 1: Prepare the Hazelnuts
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the chopped hazelnuts, maple syrup, olive oil, and a pinch of salt. Stir until the hazelnuts are evenly coated. Spread the coated hazelnuts onto a baking sheet in a single layer. Roast for 10-12 minutes, stirring halfway through, until golden and fragrant. Remove from the oven and allow the hazelnuts to cool completely; they will crisp up as they cool.
Step 2: Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Taste and adjust seasoning as needed, balancing the tanginess and sweetness to your preference.
Step 3: Assemble the Salad
Arrange the mixed greens as the base on a large serving platter or salad bowl. Top with the sliced roasted beets, burrata cheese (tear into smaller pieces if desired), and thinly sliced red onion. Sprinkle the maple-toasted hazelnuts over the salad for a delightful crunch.
Step 4: Drizzle and Serve
Drizzle the balsamic dressing over the salad just before serving. Gently toss to coat the ingredients evenly. Enjoy this vibrant and flavorful salad as a refreshing starter, light meal, or festive side dish.
Notes
Roasting Beets
Wrap whole beets in foil and roast at 400°F (200°C) for about 45-60 minutes, or until tender. Peel and slice once cooled.
Hazelnut Substitution
Walnuts, pecans, or almonds can be used in place of hazelnuts for a similar crunch.
Dressing Shortcut
Use store-bought balsamic glaze for a quick drizzle instead of making the dressing from scratch.
Prep Ahead
Roast the beets and prepare the hazelnuts up to 2 days in advance. Store them in the refrigerator and assemble the salad just before serving.
Extra Crunch
Toast the hazelnuts in a dry skillet instead of the oven for a quicker option.
Room-Temperature Cheese
Allow the burrata to sit at room temperature for 10 minutes before adding to the salad for optimal creaminess.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
4
Nutritional Information (Per Serving)
Calories: 320, Fat: 22g, Carbohydrates: 20g, Protein: 9g, Fiber: 4g
Cook techniques
Roasting Beets
Wrap whole beets in foil and roast them in a preheated oven at 400°F (200°C) for about 45-60 minutes, or until they are tender. Let them cool before peeling and slicing.
Toasting Hazelnuts
Combine roughly chopped hazelnuts with maple syrup, olive oil, and a pinch of salt in a mixing bowl. Spread in a single layer on a baking sheet and roast at 350°F (175°C) for 10-12 minutes, stirring halfway through for even cooking. Cool completely to allow crisping.
Making Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper until the mixture is well combined. Adjust the seasoning according to taste to achieve a balance of flavors.
Assembling the Salad
Start with a base of mixed greens in a large serving bowl or platter. Layer with sliced roasted beets, pieces of burrata cheese, and thinly sliced red onion. Finish with the maple-toasted hazelnuts for added crunch.
Serving the Salad
Drizzle the balsamic dressing over the salad just before serving. Gently toss to combine and serve immediately to enjoy the vibrant flavors and textures.
FAQ
Can I use different nuts instead of hazelnuts?
Yes, walnuts, pecans, or almonds can be substituted for hazelnuts if desired, and will provide a similar crunch.
How can I make this salad in advance?
You can roast the beets and prepare the hazelnuts up to 2 days in advance. Store them in the refrigerator and assemble the salad just before serving.
Is there a shortcut for the dressing?
Yes, using a store-bought balsamic glaze is a quick alternative to making the dressing from scratch.
What can I pair with this salad for a meal?
This salad pairs well with soups like butternut squash or tomato bisque, or you can add protein such as grilled chicken, shrimp, or chickpeas to make it a complete meal.
How should I handle burrata before adding it to the salad?
Allow the burrata to sit at room temperature for about 10 minutes before adding it to the salad for optimal creaminess.
Conclusion
This Winter Beet and Burrata Salad with Maple-Toasted Hazelnuts is a delightful celebration of seasonal ingredients, offering a perfect balance of earthy beets, creamy burrata, and sweet, crunchy hazelnuts. Tossed in a tangy balsamic dressing, this salad is both elegant and satisfying. Ideal for holiday gatherings, cozy dinners, or as a light lunch, it’s a recipe you’ll find yourself making again and again.
Pair with Roasted Chicken
Complement this salad with a side of roasted chicken marinated in herbs and citrus for a well-rounded meal that enhances the flavors of the salad.
Serve with Quinoa
Add a hearty serving of quinoa on the side or mixed into the salad for additional protein, making it more filling and nutritious.
Try with Grilled Shrimp
Top the salad with grilled shrimp seasoned with garlic and lemon for a light yet satisfying main dish that pairs beautifully with the beets and burrata.
Accompany with a Cheese Platter
Serve alongside an assortment of cheeses and crackers for a perfect appetizer spread that complements the flavors of the salad.
Include Honey-Glazed Carrots
Roasted honey-glazed carrots make a great side dish, adding a sweet contrast that harmonizes with the salad’s earthy notes.
Mix with Citrus Segments
Incorporate segments of orange or grapefruit into the salad for an extra burst of freshness and a delightful contrast to the creamy burrata.
Pair with a Rustic Bread
Serve with slices of rustic bread or a toasted baguette to soak up the delicious dressing and enhance the overall dining experience.
